Like our friend asparagus, broad beans are one of spring’s little gems. Amongst the oldest of cultivated plants in the world, broad beans (also known as fava beans) have been satisfying palettes for 8000 or so years with their wonderful al dente texture and light, mealy flavour. They’re also a rich source of L-dopa, a substance used to treat Parkinson’s disease.

There’s not much to picking beans, just discard any pods or beans that are discoloured black or brown. Beans must be shelled, then steamed or blanched to remove the outer skin. It’s a little fiddly, but your patience will be rewarded with plump, fleshy beans that taste a million times better than those from a can.

Here’s a great way to enjoy the fruits of your labor: Bigilla, a Maltese broad bean dip.